Reviewed: Aug. 22, 2007

Finally, a bran muffin recipe my hubby and I agree on! He tends to like very traditional bran muffins which to me, often seem dry. The banana in these really helped keep these moist.I used 1/2 sugar and 1/2 Splenda and they were great!

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Jodiferkay

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Reviewed: Jul. 19, 2007

I don't personally eat these, but I make them all the time for my husband who absolutely loves them (and that's saying a lot because he's very fussy). I like that the batter can be mixed up the night before and all I have to do is pop them in the oven in the morning.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Jul. 18, 2007

I followed the recipe exactly except I only baked them for 17 mins. They turned out great! My whole family enjoyed them, even my 2 year old. I will definitely make them again. Thanks for the recipe!

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Tiffany

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Reviewed: Jul. 6, 2007

These muffins came out beautifully! I used General Mills' All-Bran cereal and was out of raisins, so I looked through my pantry and decided on using apricots which I chopped. Another difference I made was using Juicy Juice brand's Orange Tangerine juice instead of pineapple juice (didn't have any). After chilling for 3 hours, I used a cookie-dough spring action-type scoop to distribute the batter into the muffine cups - 2 scoops was the perfect amount to fill regular-sized muffin tins. I baked the muffins for 15 minutes, and they came out perfectly - 20 min. would be way too long. In the end, I was able to make 27 muffins, not bad. :) The next time I make these, I think I would crush the bran cereal a bit to avoid the bran "chunks" as I call them. I think making the bran a bit more discreet would be better. Also, I baked the muffins in aluminum muffin cups. This didn't change the speed of cooking (they ended up the same aas they would if they were in paper ones); but I did this so I could keep them fresh by refrigerating, then I can heat them up in the toaster oven each morning so I could have a 'hot, fresh muffin.'

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CookinginFL

Cooking Level: Expert

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Reviewed: Jun. 24, 2007

Very easy to make and delicious. Bran muffins can be dry but these were very tasty.

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SPTH005A

Cooking Level: Intermediate

Home Town: Scandia, Minnesota, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Jun. 20, 2007

Good taste but definitely time needs adjusting. the bottoms were burned on all of them. Dough was really tough to pour and had to scooped into muffin pan. Will definitely have a go at them again!

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Laura

Cooking Level: Beginning

Home Town: Torrance, California, USA

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Reviewed: Jun. 20, 2007

After much trial and error I've found if I zap the All Bran in my food processor a bit before measuring out, I get a great textured muffin. After they've cooled, it's off to the freezer with the lot of them-individually wrapped so we can grab one each morning, heading out to work. Perfect!

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BRYARSMOM53

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Acworth, Georgia, USA

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Reviewed: Jun. 1, 2007

Good bran muffin recipe. Pineapple juice is the key ingredient for me. I baked for 20 minutes and some of the bottoms were burnt. I will cook for 15-18 minutes next time.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: May 20, 2007

Beautiful, sweet and moist muffins. Try adding dates instead of raisins for a change. I also add 2 fresh apples cut into small pieces. I cook the lot and freeze most of them to have one every day.

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gwen

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Reviewed: May 4, 2007

I love this recipe! My only change was to use whole wheat flour instead of regular, and I cooked the first batch for 20 minutes and they were overdone. So, on the next several batches I stuck between 10-15 minutes and that seemed to be perfect. Probably varies from oven to oven, so my suggestion would be just to carefully watch your first batch and go from there.

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tld

Cooking Level: Expert

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Reviewed: May 2, 2007

I used stone-ground whole wheat flour, cut the brown sugar in half, and subbed chopped dates for raisins. As someone else said, this recipe is VERY forgiving and even with my changes it turned out great! I did add about 3/4 cup water to the chilled muffin mix before baking because the wheat flour dried it out.

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Dusky Aebersold

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Reviewed: Apr. 30, 2007

I love the subtle taste of the pineapple juice in these muffins. I've used regular raisins when I don't have golden on hand and are every bit as good. I do cut back on the brown sugar a bit tho to 1/2 to 3/4 of a cup instead of the full cup. The convience of making the batter the day before baking them is teriffic!

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Jennifer G.

Cooking Level: Expert

Home Town: Cambridge, Ontario, Canada

Living In: Breslau, Ontario, Canada

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Reviewed: Apr. 21, 2007

These were delicious, sweet and moist. I made some with and without raisins. Both tasted great and disappeared quickly.

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ilovesweets

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Reviewed: Apr. 11, 2007

I've made these muffins twice - once using All Bran (the "sesame noodle" cereal) and last night using Smart Start oat flake cereal. The flakes do blend down, but not quite as much as the bran. Just stir the batter really well after overnight in the fridge and before baking, but I think I'll stick with the All Bran next time. The texture was a little different. I cut the brown sugar in half and not quite the full amount of honey. Still plenty sweet. Also, baked them a little less time than called for. I got a dozen regular size muffins and five jumbos. LOVE these babies!

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: Apr. 3, 2007

These are the best bran muffins I've ever had - moist, just sweet enough, great texture - perfect! One thing I have to point out is that the recipe doesn't specify what type of bran cereal to use...there are multiple types! It seems like other reviewers used flakes, but I used the All Bran kind that looks like skinny sesame noodles. I can't possibly imagine the texture would have turned out right using flakes. This type of cereal is the way to go!

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NDwife07

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Grandville, Michigan, USA

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Reviewed: Mar. 26, 2007

WOW!!! These are the best bran muffins I've ever made... or ever had!!! I was really afriad of how they would turn out because I live in Colorado and so far all of my baked goods have turned out aweful! Luckily I read online that if you add ten degrees to the oven temp, and shorten the cooking time, the baked goods will come out fine! So I baked them at 410 for 20 minutes in a regular sized silicon muffin pan. I didn't have raisins but I'm sure they would have turned out even better with them... I used apple juice instead of pineapple juice... But they are awesome!!!

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Nina D.

Cooking Level: Expert

Home Town: Salvador, Bahia, Brazil

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Reviewed: Jan. 28, 2007

Outstanding. Easy to make though I'm still awaiting the chief critic's comments. HER'S overules all!

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Tim Dowling

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Reviewed: Jan. 12, 2007

These turned out wonderfully, even and especially for bran muffins! I substituted one cup wheat flour and one cup white flour, and 1/4 applesauce and 1/4 oil, and I used black raisins because it's what I had on hand and even with the deviations, they came out wonderful. They're moist and flavorful, and compared to other bran muffins, are very light. I made these because I'm trying to discipline myself to eat better. Suffice it to say, I'm usually the last to reach for a bran muffin. But even I have enjoyed these heartily and it's no chore at all to enjoy one for breakfast.

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MISSJEN

Cooking Level: Expert

Home Town: Newbury Park, California, USA

Living In: Mesa, Arizona, USA

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Reviewed: Dec. 13, 2006

These are fabulous muffins! Definately worth the wait! I have never used the raisins, however. I snip apricots into bite-sized pieces and drown them in the pineapple juice. Very tasty! I also made a variation of this recipe to make apple cinnamon muffins--I substituted apple juice for the pineapple, apple sauce for the oil and added 2t of cinnamon and 1/2 t each of ginger and allspice (nutmeg if you prefer). It was very tasty too!

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